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RECIPES & STORIES

This is our go to vegan stew during the cool winter months and when one of us is down with the cold. The warm fragrant spices and nutrient dense veggies are truly welcomed by our bodies.

Like I mentioned in my article “Cooking with the Planet in Mind”, pre-cooking garbanzo beans in a big batch and storing them in the freezer in these easy to stack and clean containers, helps keep the carbon foot print of this dish tiny and saves you a lot of money. I use the pressure cooker to both pre-cook the garbanzo beans and cook this Indian Cauliflower stew, but even if you don’t own a pressure cooker you can still easily make this stew by using canned garbanzo beans and cooking the strew in a pot on a stove.

In this Indian Cauliflower Stew recipe the garbanzo beans serve as a hearty base for the stew, which is superb served over top of quinoa, couscous or rice. Even though a lot of spices are used in making this dish, it’s very mild when it comes to heat. My 2 year old really enjoys eating this stew. You can serve this to the pickiest of eaters pureed in a blender in order to hide the kale and the cauliflower. They will never know the nutrient dense veggies are there, but will get all the benefits of eating kale, which is high in calcium content and antioxidants and cauliflower, which is high in folic acid and vitamin C. For a grown up version with a lot of kick add 1 teaspoon of cayenne pepper and you will be sweating buckets.

Press the saute button on the Instant Pot and select the highest temperature setting. Wait a minute for the pot to heat up and then place the olive oil in the pot along with the onions. Cook with the lid off, stirring from time to time, until the onions are a golden in color.

Stir in the garlic, salt, curry, ginger, cumin, and garam masala and cook for 1 minute to release all the aroma.

Close and lock the lid. Set the valve to Venting. Press Cancel to stop Sautéing , then press Soup and select medium temperature. Set the time to 2 minutes.

You will have about 20 minutes to set the table or prepare other dishes you want to serve with this stew. It will take about 8 minutes for the pressure in the Instant Pot to build, 2 minutes of cooking time and another 10 to allow the pressure cooker to naturally depressurize.

After 20 minutes open the lid. Taste and adjust seasoning of the strew and serve hot over couscous, quinoa or rice.

You can still make this dish if you don’t have a pressure cooker. The ingredients are all the same, but you will need add a cup and a half of water and the process will take a bit longer, requiring more of your attention.

Heat up the olive oil in a 4 quart pot.

Sauté the onions on medium heat in the olive oil until they are golden in color. (about 7 min).

Add in the garlic, salt, curry, ginger, cumin, and garam masala and cook for 1 minute to release all the aroma.

Stir in the coconut milk, pureed tomatoes, garbanzo beans, kale, cauliflower and 1 1/2 cups of water & bring to a boil. Then reduce to a simmer & let cook for 10 minutes.

​Enjoy!

Notes:*garam masala is mix of different Indian spices and essential to this dish. I purchase this spice by weight at my local Sprouts grocery store, but you can also buy it online. **If you don't have this brand of tomato pure available on hand you can use canned crushed tomatoes. My local Sprouts sells it for a very reasonable price and I have also seen it sold at Whole Foods.Personally, I'm head over heels in love with Bionaturea Strained Tomato Pure because it's so pure. Just organic tomatoes, which come in a beautiful, tall glass jar, which I then reuse for storing and freezing a big batch of veggie broth I make in my Instant Pot, holding (and sometimes gifting) freshly whipped up Cashew Milk or use as a vase to hold flowers. We love eating pasta and pizza in our family (what kid doesn't love pizza or pasta?) and I simmer down this jar of tomato pure with lots of garlic, basil and salt to my taste to create marinara sauce. These strained tomatoes are also an essential ingredient in my Borscht recipe.